CONDIMENTS
A Condiment is anything added to food to enhance its flavour after it has been prepared. It can be a sauce, a spice mix, a pickle, a vinaigrette, or any other preparation.
CHHAANA/DRIED CURDLED MILK
1 kg whole full cream milk
2 tablespoons lemon juice
¼ cup cold water
DETAILS :
BRING the milk to a simmer in a pot. Milk will not begin to curdle until it reaches a temperature of 82°C. Turn off the stove. Add lemon juice and stir until the milk curdles. If needed, add more juice.
ONCE the milk has been curdled, rest for 2-3 minutes. Then pour in the cold water. It stops the chhaana from cooking further and keeps it soft.
PLACE a colander over a large bowl and line it with a thin cheesecloth. Spread the chhaana to drain. Rinse the chhaana under running water, tie the cheesecloth, and squeeze it well to remove the excess whey as much as possible. Hang it for 2 hours. It should be crumbly.
MAWA/DRIED EVAPORATED MILK SOLIDS
1 kg whole full cream liquid milk
¼ cup powder milk
1 tablespoon ghee/clarified butter
DETAILS :
IT is made of either dried whole milk or liquid full cream milk. I prefer to make it with both together.
SLOWLY simmer the liquid milk for 2 minutes, add the powder milk and ghee in a large iron cast pan till all its moisture evaporates and it reduces to solids
KHIRSHA/CONCENTRATED MILK
1 kg whole full cream milk
DETAILS :
HEAT the milk over medium heat in a pan, stirring often over several hours until you get a thick liquid milk preparation.
